Warm choc-orange tarts with orange ice cream

Warm choc-orange tarts with orange ice cream

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(7 ratings)

Prep: 1 hr, 15 mins Cook: 1 hr Plus cooling, chilling and freezing

More effort

Makes 8
Elegant Jaffa-flavoured tarts that the whole family will want to indulge in

Nutrition and extra info

  • Freeze pastry and ice cream

Nutrition: per serving

  • kcal1107
  • fat68g
  • saturates38g
  • carbs116g
  • sugars75g
  • fibre3g
  • protein15g
  • salt0.64g
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  • 250g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 eggs, plus 1 white (leftover from pastry)



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g caster sugar
  • 85g melted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g plain flour
  • little cocoa, to serve

For the pastry

  • 350g plain flour
  • 200g butter, cubed



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g icing sugar
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 egg yolk, mixed with 2 tbsp water

For the ice cream

  • 500ml whole milk
  • 300ml double cream
  • 5 egg yolks
  • 140g caster sugar
  • zest 2 oranges, plus juice of 1



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


  1. Make the ice cream first. Heat the milk and cream in a pan to just below boiling point. Stir together yolks and sugar, then gradually whisk in the hot milk mixture. Return to pan, heating gently and stirring until thickened. Stir in the zest and juice, and cool. Churn, then freeze until solid. Can be made up to a month ahead.

  2. To make the pastry, whizz flour and butter in a food processor, then pulse in icing sugar. Pulse in zest with enough yolk mixture to bring the pastry together. Roll out and line 8 deep, individual tart tins. Chill for 30 mins.

  3. Heat oven to 190C/170C fan/gas 5. Fill tarts with baking parchment and baking beans, and bake blind for 15 mins. Remove beans and paper and bake for 10 mins more. Remove from oven. When cool enough to handle, remove from tins and sit on a baking sheet. Turn oven down to 160C/140C fan/gas 3.

  4. For the filling, melt chocolate in a bowl over a pan of barely simmering water. Beat the 2 whole eggs, extra white and sugar until thick and pale – about 5 mins. Fold in the chocolate, melted butter and flour, then divide between the tarts. Let the mixture settle for a few mins, then bake for 25 mins. Leave to cool for 10 mins while scooping ice cream into balls. Dust the tarts with a little cocoa, top each with a scoop of ice cream.

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Comments, questions and tips

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31st Mar, 2018
Didnt bother making the tarts, but a good splash of orange liqueur and a handful of chocolate chips makes this a lovely ice cream recipe!
23rd May, 2017
I'm rating the ice cream as I haven't started making the tarts yet.. I have just tasted the ice cream,,, and owww!!!! It's beautiful :) really refreshing for a cool day but beautifully creamy at the same time. I will definitely be making again!! As a previous poster said, make sure the milk isnt too hot before mixing in with the egg mixture, and just add a bit at a time. Excuse me, whilst I go and eat some more.........
7th Mar, 2015
Great little tarts. I didn't make the ice cream, but the tarts were fab, really good pastry and filling. served with vanilla ice cream (bought) well worth making, not a crumb left (was dubious about the calorie/fat content as I am really careful, but on this occasion worth breaking the rules)!! Give them a try.
23rd Jun, 2014
Quick and easy delicious tart. Didn't make the ice cream, served the tart with a dollop of double thick cream and diced strawberries...yum!!!
23rd Jul, 2012
Only made the ice cream part and it didn't work too well. Well it was ok but i think the egg had cooked slightly but I will try it again! Any tips on how to stop the egg cooking slightly?
25th Nov, 2016
You have to control the heat, heating gently and be careful not to let the mixture boil or the egg will scramble. They say the mixture is ready when it coats the back of a wooden spoon... but for a slightly more accurate measure ice cream mix is sterile and ready when it reaches 85 degrees. Just remember gently heat, otherwise the egg will scramble and you'll have to start over
23rd May, 2017
is this tart suitable for freezing once the chocolate has gone into the pastry cases?
goodfoodteam's picture
23rd May, 2017
Thanks for your question. We don't suggest freezing the tart at that point. If you look above the nutritional information on our recipes we either put freezable with a blue star or a blue star along with further instructions. In this case, it's the latter and we suggest freezing the pastry and the ice cream (of course!) but not the completed tart. Hope this helps in future.
15th Jan, 2017
Exactly what size are the tart tins? It would be useful to know diameter and height. Thank you!
goodfoodteam's picture
16th Jan, 2017
Thanks for your question. As it sounds like you've already discovered, they can vary quite a bit. We would suggest 10cm diameter by at least 3 cm height. However, if you have smaller ones which are deeper that would be fine too.
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